Use of chitosan to prolong Mozzarella cheese shelf life

被引:65
作者
Altieri, C [1 ]
Scrocco, C [1 ]
Sinigaglia, M [1 ]
Del Nobile, MA [1 ]
机构
[1] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy
关键词
Mozzarella cheese; chitosan; shelf life; natural antimicrobial substance;
D O I
10.3168/jds.S0022-0302(05)72946-5
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chitosan solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4 degrees C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms, whereas it did not influence the growth of other microorganisms, such as Micrococcaceae, and lightly stimulated lactic acid bacteria.
引用
收藏
页码:2683 / 2688
页数:6
相关论文
共 21 条
[1]  
ALTIERI C, 1994, IL LATTE, V12, P1252
[2]   ASSESSMENT OF DAIRY PRODUCT QUALITY AND POTENTIAL SHELF-LIFE - A REVIEW [J].
BISHOP, JR ;
WHITE, CH .
JOURNAL OF FOOD PROTECTION, 1986, 49 (09) :739-753
[3]  
Brody AL, 2001, FOOD TECHNOL-CHICAGO, V55, P76
[4]  
CABRINI A, 1983, LATTE, V8, P90
[5]  
Cantoni C., 2003, Industrie Alimentari, V42, P134
[6]  
Cantoni C., 2003, Industrie Alimentari, V42, P840
[7]  
Corbo M. R., 2004, P INT C FOOD SAF BOL
[8]   EFFECT OF CHITOSAN IN MEAT PRESERVATION [J].
DARMADJI, P ;
IZUMIMOTO, M .
MEAT SCIENCE, 1994, 38 (02) :243-254
[9]   Facile preparation and inclusion ability of a chitosan derivative bearing carboxymethyl-beta-cyclodextrin [J].
Furusaki, E ;
Ueno, Y ;
Sakairi, N ;
Nishi, N ;
Tokura, S .
CARBOHYDRATE POLYMERS, 1996, 29 (01) :29-34
[10]   KLEBSIELLA-PNEUMONIAE AS A SPOILAGE ORGANISM IN MOZZARELLA CHEESE [J].
MASSA, S ;
GARDINI, F ;
SINIGAGLIA, M ;
GUERZONI, ME .
JOURNAL OF DAIRY SCIENCE, 1992, 75 (06) :1411-1414